Place the porcini mushrooms in a heatproof bowl. Pour over the boiling water and set aside for 30 minutes to soak. Drain, reserving the liquid. Squeeze out excess liquid from the mushrooms.

Step 2

Melt the butter in a large frying pan over high heat until foaming. Add the garlic, mushrooms and chopped tarragon and cook, stirring, for 2-3 minutes or until porcini and Swiss brown mushrooms are tender. Remove from heat. Season with salt and pepper and set aside to cool.

Step 3

Place a pasta sheet on a clean surface. Use a small, sharp knife or serrated pasta wheel to cut into 5cm-wide strips. Place 2 teaspoonfuls of mushroom mixture at 3cm intervals along the strip. Lightly brush with water. Top with another strip and pinch the edges to enclose. Use a knife to cut into ravioli. Repeat with remaining pasta sheets and mushroom filling.